Analysis of Vibrio vulnificus infection risk when consuming depurated raw oysters

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dc.contributor.authorDeng, Kai
dc.contributor.authorWu, Xulei
dc.contributor.authorFuentes, Claudio
dc.contributor.authorSu, Yi-Cheng
dc.contributor.authorWelti-Chanes, Jorge
dc.contributor.authorParedes-Sabja, Daniel
dc.contributor.authorTorres J., Antonio
dc.date.accessioned2023-05-23T18:23:41Z
dc.date.available2023-05-23T18:23:41Z
dc.date.issued2015-06
dc.descriptionIndexación: Scopuses
dc.description.abstractA beta Poisson dose-response model for Vibrio vulnificus food poisoning cases leading to septicemia was used to evaluate the effect of depuration at 15°C on the estimated health risk associated with raw oyster consumption. Statistical variability sources included V. vulnificus level at harvest, time and temperature during harvest and transportation to processing plants, decimal reductions (SV) observed during experimental circulation depuration treatments, refrigerated storage time before consumption, oyster size, and number of oysters per consumption event. Although reaching nondetectable V. vulnificus levels ([removed]es
dc.description.urihttps://www-sciencedirect-com.recursosbiblioteca.unab.cl/science/article/pii/S0362028X23062245?via%3Dihub
dc.identifier.citationJournal of Food Protection Volume 78, Issue 6, Pages 1113 - 11181 June 2015es
dc.identifier.doi10.4315/0362-028X.JFP-14-421
dc.identifier.issn0362-028X
dc.identifier.urihttps://repositorio.unab.cl/xmlui/handle/ria/49905
dc.language.isoenes
dc.publisherInternational Association for Food Protectiones
dc.rights.licenseAtribución 4.0 Internacional (CC BY 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/deed.es
dc.titleAnalysis of Vibrio vulnificus infection risk when consuming depurated raw oysterses
dc.typeArtículoes
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